500 grams shelled and deveined uncooked medium prawns, tails intact
1 clove garlic, crushed
Bring stock and the water to the boil in a medium saucepan. Reduce heat to low; simmer, covered.
Meanwhile, heat 60g (2 ounces) of the butter in a large saucepan over medium heat; cook onion and fennel, stirring, for 5 minutes or until tender. Add wine; simmer, for 3 minutes or until reduced by half. Add rice; stir to coat in mixture.
Add 1 cup of the hot stock; cook, stirring gently, over medium heat until liquid is absorbed. Continue adding stock in 1-cup batches, stirring, until stock is absorbed after each addition. Total cooking time should be about 25 minutes or until rice is tender. Stir in peas and rind; season to taste.
Meanwhile, heat remaining butter in a large frying pan over medium-high heat; cook prawns with garlic, for 2 minutes or until prawns change colour.
Serve risotto topped with prawns and reserved fennel fronds. Accompany with lemon wedges and garnish with baby sorrel leaves, if you like.
You can buy shelled and deveined prawns from your fishmonger or large supermarkets.